Ingredients
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4 (15 oz) cans whole white potatoes, drained
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2 tbsp vegetable oil
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3 tbsp unsalted butter, melted
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2 tsp chopped fresh thyme, plus more to garnish
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2 cloves garlic, smashed
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1 1/2 cups low-sodium chicken broth, divided
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Chopped fresh parsley, to garnish (optional)
Steps
1
Preheat oven to 450°F with a large rimmed baking sheet inside. Pat the potatoes dry and trim ends. In a large bowl, whisk together the oil, butter, and thyme to combine. Add potatoes and garlic and season with salt and pepper. Stir gently to coat.
2
Carefully remove baking sheet from oven and arrange potatoes in an even layer. Add any remaining oil mixture over potatoes. Transfer to oven and bake 13–16 min., until browned on bottom. Flip potatoes over and drizzle with 1 cup chicken broth. Bake 13–16 min., until lightly browned all over.
3
Remove baking sheet from oven and heat broiler on high. Drizzle potatoes with remaining ½ cup broth. Broil 2–3 min., until browned, watching carefully to prevent burning. Season with salt and pepper and transfer to a serving platter. Drizzle any remaining broth mixture over potatoes. Garnish with chopped thyme and parsley, if desired.
